Carpetbag Steak
Elevate your steak night with the luxurious and flavor-packed Carpetbag Steak, a classic surf-and-turf dish that pairs tender beef fillet with the briny succulence of fresh oysters. This recipe brings a sophisticated twist to your dinner table, featuring thick-cut steaks stuffed with delicately shucked oysters, seared to golden perfection, and finished in the oven for ultimate juiciness. A fragrant garlic-butter sear adds richness, while a sprinkle of fresh parsley and a squeeze of lemon brighten each bite. Perfect for a special occasion or a gourmet indulgence at home, this dish combines bold flavors and elegant presentation, making it a show-stopping centerpiece for any meal. Easy to prepare yet deeply impressive, this Carpetbag Steak recipe is your go-to guide for mastering this iconic surf-and-turf pairing.
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Recipe Information
Ingredients
- 4 pieces thick-cut beef fillet steak
- 12 pieces fresh oysters
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic, finely minced
- 2 tablespoons fresh parsley, finely chopped
- to taste salt
- to taste black pepper, freshly ground
- 1 whole lemon, cut into wedges
- 4 pieces kitchen twine
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, make a deep pocket in each beef fillet steak by cutting a horizontal slit through the side. Be careful not to cut all the way through.
Carefully shuck the oysters, removing them from their shells, and clean them thoroughly. Pat them dry with a paper towel.
Stuff 3 oysters into the pocket of each steak, ensuring they are evenly distributed.
Secure the opening of each steak with kitchen twine to prevent the oysters from falling out during cooking.
Season the outside of the steaks generously with salt and freshly ground black pepper.
Heat a large ovenproof skillet over medium-high heat and add the olive oil and butter.
Once the butter has melted and is foaming, add the steaks to the skillet. Sear them for 2-3 minutes on each side, until a golden-brown crust forms.
Add the minced garlic to the skillet and transfer the skillet to the preheated oven.
Cook the steaks in the oven for about 6-8 minutes for medium-rare, or until desired doneness is achieved. Use a meat thermometer to ensure the internal temperature reaches 130°F (54°C) for medium-rare or adjust for your preference.
Remove the skillet from the oven and transfer the steaks to a plate to rest for 5 minutes. Loosely tent them with aluminum foil to keep them warm.
Sprinkle the steaks with freshly chopped parsley for a burst of freshness.
Serve immediately with lemon wedges on the side for a touch of acidity.
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 873 mg | 38% | |
| Total Carbohydrate | 14.7 g | 5% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 0.7 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 24.1 mcg | 121% | |
| Calcium | 262 mg | 20% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1082 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
